Meat mini-pizzas with Speck Alto Adige PGI and fontina cheese

How about a quick and tasty main course? Try these meat mini-pizzas, topped with diced Speck Alto Adige PGI and fontina cheese.

Difficulty: Easy

Preparation time: 28 min

Cooking time: 17 min

A recipe by: Viviana Dal Pozzo

Ingredients

Serves for

Personen

Preparation time 45 min

Crumble the stale bread into a bowl, pour in the milk and let it stand for a few minutes so that the bread will soften.
Put the minced meat, bread (with the milk squeezed out), salt, 1 egg, parmesan, nutmeg, minced garlic clove and half of the Speck Alto Adige PGI into a bowl and knead well.
Divide the dough into 6 equal parts and, using a pastry cutter or your hands, make 6 round bases, each 1 cm thick.
Dip the base for each mini-pizza in breadcrumbs and place on a baking tray lined with baking paper. Then pour a little oil over each base and, using a pastry brush, spread it over the surface.
Cook for 12 minutes at 180° (fan oven). Cut the fontina cheese into small pieces and place on each base, then finish baking in the oven for another 5 minutes.
To finish, garnish the mini-pizzas with the remainder of Speck Alto Adige PGI, chives and a sprinkle of pepper. Serve hot.